Smoked Turkey á la King
- 1 3-5 lb boneless turkey breast, skin on or skinless
- Cimarron Doc's BBQ Rub
- 6 tbsp butter
- 9 fresh mushroom, sliced
- 3 tbsp all-purpose flour
- 3 c chicken broth
- 1 1/2 c heavy cream
- 1 1/2 c frozen peas and carrots
- 1/2 onion, diced
- Salt and pepper, to taste
Smoke the Turkey:
Season turkey breast liberally with Cimarron Doc’s BBQ seasoning or your seasoning of choice. Smoke on a cooker of choice until the internal temperature of the turkey reaches 165°F. Let rest. Once cool, chop into small pieces.
Place a 6 quart Dutch oven on a charcoal grill or over a hot campfire and allow to heat up. A stovetop may be used as well.
Add the butter to the Dutch oven and allow to melt. When melted, add onion and mushrooms. Sauté until tender.
Whisk flour into the mixture to create a roux. Add chicken broth slowly, whisking it in until slightly thickened. Add heavy cream, 3 cups smoked turkey and peas and carrots. Cook until desired thickness, stirring frequently.
Add salt and pepper to taste.
Remove from heat and allow to cool for serving. The á la King can stay hot in the Dutch oven up to one hour. Serve over biscuits and toast. Enjoy!